Pecan Upside Down Cake Recipe

Introduction

Pecan Upside Down Cake is a delightful twist on a classic dessert, combining a rich, buttery cake with a caramelized pecan topping. This moist and flavorful cake is perfect for special occasions or whenever you crave a comforting treat with a bit of crunch.

Ingredients

• 2 cups pecans (chopped)
• 5 tbsp unsalted butter (room temperature)
• 1 cup brown sugar
• ¼ cup dark Karo syrup
• ½ tsp kosher salt
• 2½ cups all-purpose flour
• 2¼ tsp baking powder
• 1 tsp kosher salt
• ¾ cup unsalted butter (room temperature)
• 1⅓ cup granulated sugar
• ⅓ cup brown sugar
• ¼ cup light olive oil (not extra virgin)
• 3 eggs (room temperature)
• 2 tbsp bourbon
• 1 tbsp vanilla extract
• ½ cup buttermilk (room temperature)
• ½ cup sour cream (room temperature)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and thoroughly grease a 9-inch springform pan with softened butter or non-stick cooking spray.
2. Step 2: Evenly sprinkle the chopped pecans across the bottom of the prepared pan.
3. Step 3: In a saucepan over medium heat, whisk together the 5 tablespoons butter, 1 cup brown sugar, dark Karo syrup, and ½ teaspoon kosher salt. Bring the mixture to a boil, whisking continuously for 15 seconds, then remove from heat and set aside.
4. Step 4: In a large bowl, whisk together the flour, baking powder, and 1 teaspoon kosher salt. Set aside.
5. Step 5: Using a stand mixer fitted with the paddle attachment, beat the ¾ cup butter, granulated sugar, and ⅓ cup brown sugar on medium speed until light and fluffy, about 2 minutes.
6. Step 6: Add the olive oil and mix until combined.
7. Step 7: Add the eggs one at a time on medium speed, scraping down the sides of the bowl between each addition.
8. Step 8: Mix in the bourbon and vanilla extract until combined.
9. Step 9: Add the sour cream and mix just until incorporated.
10. Step 10: Add half of the dry ingredients and mix on low speed until almost combined. Then add the buttermilk and mix slowly to combine.
11. Step 11: Add the remaining dry ingredients and mix on low speed just until combined; avoid overmixing.
12. Step 12: Pour the prepared brown sugar sauce evenly over the pecans in the pan, then spread the cake batter evenly over the sauce and pecans.
13. Step 13: Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
14. Step 14: Let the cake cool on a wire rack for 45-60 minutes.
15. Step 15: Carefully remove the sides of the springform pan, then invert the cake onto a serving platter. Remove the bottom of the pan and serve.

Tips & Variations

• Use light olive oil rather than extra virgin to avoid overpowering the cake’s flavors.
• Swap bourbon with rum or omit it for a non-alcoholic version.
• For extra texture, toast the pecans lightly before adding to the pan.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices briefly in the microwave to enjoy the soft, gooey topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut?

Yes, walnuts or almonds can be used instead of pecans. Toast them lightly for better flavor.

Do I need a springform pan to make this cake?

A springform pan is ideal for easy removal and inversion, but you can use a regular cake pan lined with parchment paper. Just be extra careful when flipping the cake.

Pecan Upside Down Cake Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

This decadent Pecan Upside Down Cake features a rich, buttery pecan topping caramelized with brown sugar and dark syrup, layered beneath a moist, flavorful cake infused with bourbon and vanilla. The cake is baked to perfection in a springform pan, then inverted to reveal the glossy pecan layer, making for a stunning dessert that’s perfect for special occasions.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pecan Topping

• 2 cups pecans, chopped
• 5 tbsp unsalted butter, room temperature
• 1 cup brown sugar
• ¼ cup dark Karo syrup
• ½ tsp kosher salt

Cake Batter

• 2½ cups all purpose flour
• 2¼ tsp baking powder
• 1 tsp kosher salt
• ¾ cup unsalted butter, room temperature
• 1⅓ cup granulated sugar
• ⅓ cup brown sugar
• ¼ cup light olive oil (not extra virgin)
• 3 eggs, room temperature
• 2 tbsp bourbon
• 1 tbsp vanilla extract
• ½ cup buttermilk, room temperature
• ½ cup sour cream, room temperature

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan with softened butter or non-stick spray to prevent sticking.
2. Arrange pecans: Evenly spread the chopped pecans at the bottom of the prepared pan to form the base of the topping.
3. Make pecan topping sauce: In a medium saucepan over medium heat, whisk together the unsalted butter, brown sugar, Karo syrup, and kosher salt until the mixture boils. Continue whisking for 15 seconds after boiling, then remove from heat and set aside.
4. Whisk dry ingredients: In a large mixing bowl, whisk together flour, baking powder, and kosher salt. Set aside.
5. Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
6. Add olive oil: Mix in the light olive oil until fully incorporated into the creamed mixture.
7. Add eggs: Add eggs one at a time on medium speed, scraping down the sides of the bowl after each addition to ensure even mixing.
8. Mix bourbon and vanilla: Add bourbon and vanilla extract and mix just until combined.
9. Incorporate sour cream: Add sour cream and mix until just incorporated, avoiding overmixing.
10. Add dry ingredients and buttermilk: Add half of the dry ingredients and mix on low speed until nearly incorporated. Pour in the buttermilk slowly while mixing to combine. Then add the remaining dry ingredients and mix on low just until combined, taking care not to overmix to keep the cake tender.
11. Assemble topping and batter: Pour the warm brown sugar sauce evenly over the pecans in the pan. Then gently spread the cake batter evenly over the pecan layer.
12. Bake: Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
13. Cool: Remove the cake from the oven and allow it to cool on a wire rack for 45-60 minutes to set.
14. Invert the cake: Once cooled, remove the springform pan sides, place a serving platter on top of the cake, and invert the cake to reveal the glossy pecan topping. Remove the pan bottom carefully.

Notes

• Room temperature ingredients like butter, eggs, sour cream, and buttermilk ensure smoother mixing and better texture.
• Do not overmix the batter after adding the dry ingredients to keep the cake tender and moist.
• If you don’t have dark Karo syrup, substitute with dark corn syrup or a mix of corn syrup and molasses for similar flavor.
• Using a springform pan helps easily invert the cake without breaking the delicate pecan topping.
• Allow the cake to cool completely before inverting to prevent sticking and ensure a clean release.
• Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to a week.

Keywords: pecan upside down cake, pecan cake, upside down desserts, bourbon cake, fall desserts, nutty cake, caramel pecan cake